How to cook Brazilian Feijoada

Feijoada is the national dish of Brazil. It originated from the African slave population. The influence on Feijoada is debated. Some say it is of strict African roots based on the style and ingredients of the dish, as seen in the southern US and Caribbean dishes--black beans and rice, the use of pork parts, ham hocks, etc. Other say it originates from influences of Portuguese and French dishes.

The ingredients for feijoada is basic and simple. A pound of each of the types of meats--salted beef (carne seca), pork back, pork ribs. Spices include salt, garlic, onions, chilis, and bay leaf. Black beans (feijao) is the legume used.

Salted beef are chopped into cubes and placed into water for a couple of hours to desalt. Pork backs and Portuguese suasages(chorizo) are cut into little pieces. Pork ribs are cut apart. Blacks bean are placed in water to soften.

Place chopped beef, pork backs, pork ribs, and beans in a stew pot. Add water to an inch from the top. Salt, chili, and bay leaf are added. Turn on the heat to medium high. Cover the pot and let it cook for two hours.

Dice onion and garlic, and saute it in a pan of olive oil. After two hours of cooking, add the sauted onions and garlic into the stew pot. Let the pot cook for 15 minutes. Ater 15 minutes, turn off the heat. Your Feijoada is done.